1. Deal with the bought chicken first, gut it, gut it and cut it into small pieces.

2, boil some water, do not need to boil, just heat it, pour it into the chicken pot, remove the dirt on the chicken surface, and drain the water.

3. Marinate the chicken pieces with onion ginger and a spoonful of cooking wine to remove the fishy smell.

4. Put the cold chicken pieces into the casserole, pour in the water, and add a large petal (one piece is enough, so as not to take away the umami flavor of the chicken itself) to boil. Don't be afraid of trouble at this time. Be sure to skim the foam off the soup surface with a spoon, and the chicken will taste better.

5, turn to a small fire, stew until the meat is cooked and rotten, it takes nearly two hours, if you use a pressure cooker, it will be faster, but the taste is not as good as casserole.

6. Finally, put some salt and stew for a while. Finally, put salt, otherwise it will harden the meat.

7. When I was waiting for the chicken to stew halfway, I added some Chinese dates and Chinese wolfberry. Finally, when the chicken was almost ready, I suddenly remembered that the pumpkin was steaming in the pot over there, so I had a brainwave and cut the steamed pumpkin and threw it into the chicken soup for a few minutes.